Easy Breezy Chow Mein recipe
400 gm Angus beef strips ½ cup gluten- free soy sauce ½ tsp black pepper ½ tsp white pepper ½ tsp coconut sugar 3 tbsp white rice vinegar ½ tsp garlic paste 4 tbsp sesame oil 8 pc baby corn 1 cup bean sprouts 150 gm asparagus 4 stalks scallions 4 pak choi 1 red capsicum 250 gm medium egg noodles 4 red chilli, dried ¼ cup tbsp vegetable oil 1 tsp sesame seeds, to garnish
Marinate the Angus beef in the soy sauce, black pepper, white pepper, coconut sugar, white rice vinegar and 1 tsp sesame oil. Leave in the fridge for a few hours to overnight for best flavours.
Cut all the vegetables in small, equally- sized strips. Set aside.
Boil egg noodles to al dente. Check for doneness and make sure you don’t overboil the noodles, because they will continue to cook when mixed in the wok. ( There’s nothing as awful as a mushy chow mein!) Drain water, toss with 1 tsp sesame oil and set aside.
In a hot wok, stir- fry the marinated beef, garlic, whole red chilies and all the vegetables in vegetable oil.
Mix in the egg noodles, toss everything up together and divide into serving bowls.
Garnish with freshly cut scallions and sesame seeds. Serve.
1 cup cooked brown rice ( or white rice) 2 cups bone broth 1 cup water 1 inch of cinnamon A thumb of ginger 1 pod black cardamom ¼ cup of mushrooms, or a thin slice of chicken breast, or firm tofu A pinch of black pepper A pinch of white pepper
For the garnish:
1 medium boiled egg 1 few sprigs of cilantro
Place the cooked rice, bone broth, water, cinnamon, ginger, black cardamom, mushrooms, chicken, and/ or tofu and black and white pepper in a saucepan and cook on low heat for about an hour or until desired consistency has been achieved.
Pour the congee into a bowl, top with the egg, cilantro, fried onions, and soy sauce. Serve.